Agricultural & Food Processing

Food processing in Southwest Michigan dates back to the early 1800s when the region was first settled by European inhabitants. The area’s rich, fertile soil earned it the nickname “The Celery City” when Dutchman Cornelius de Bruin began growing celery in the black muck along the banks of the Kalamazoo River and his family began peddling the vegetable door to door.

With the invention of the corn flake in Battle Creek by W.K. Kellogg in 1906, the region’s ability to take a product from raw material and process it into another desirable edible form was established. Today, many of your family’s favorite brand name cereals, beverages and potato chips all hail from Southwest Michigan!

The area’s microclimates and rich soil also contribute to its ranking as the “Bedding Plant Capital of the World.” Home to the largest plant growers’ cooperative in Michigan and Northern Ohio, over 8.5 million square feet of growing area is coordinated from the region.

From food to medicines, the region’s expertise is fully committed to making things taste great. In the early 20th century, 90% of the world’s supply of peppermint was grown in the region. Today, its extracts and flavors enhance many products, from toothpaste and medicines to condiments and spices.

Southwest Michigan’s various microclimates and soil combination support over 200 commodities on a commercial basis making Michigan the second most agriculturally diverse state in the nation.

Beer, Wine and Distilled Alcohol

Produce

Bedding Plants

Meat Products

General Agriculture

Quick Facts

Southwest Michigan produces almost one-third of Michigan’s total agriculture sales

Over 19,000 employed in food processing with $423 million in labor income